Title: Pasta and Bean Soup
Categories: None
Yield: 8 Servings

3 tb Olive oil
2 Chopped onions
3 Cloves chopped garlic
1 Carrot; grated
8 oz Tender cut of beef; diced
1/4 ts Chili flakes
3 c Chicken; (or beef) broth
1 cn (28 oz) plum tomatoes
1 cn (19 oz) pinto beans
8 oz Any small pasta
Salt & pepper

Heat oil in large pot and cook onions, garlic & carrot aprox. 5 min. Add
beef, chili flakes and cook about 7-8 minutes Add stock & tomatoes (with
their juices), break up tomatoes slightly & bring to boil Lower heat, cover
and simmer 1/2 hour Rinse beans & add to soup. Cook 10 minutes. Remove 1/2
of soup and puree it then return it to pot. Bring to a boil, add pasta &
cook 10 minutes, stirring to make sure it doesn't stick Thin with water if
necessary Season with salt & pepper if necessary.

Posted to JEWISH-FOOD digest by Leatrice Spevack on
Oct 16, 1998, converted by MM_Buster v2.0l.